Classic No-Bake Cheesecake
Indulge in this decadent, creamy, classic no-bake cheesecake!
Ingredients
Crust
- 1 ½ cups Graham Cracker Crumbs *11-12 Graham Cracker Sheets
- 6 Tbs Butter *melted
- ¼ cup Granulated Sugar
Cheesecake Filling
- 16 ounces Cream Cheese *softened
- 1 1/4 cups Powdered Sugar
- 1 tsp Vanilla Extract
- 2 tsp Lemon Juice
- 1 ½ cups Cold Heavy Whipping Cream
Instructions
Crust:
- Line the bottom of a 9-inch springform pan with a round sheet of parchment paper and set aside.
- If you need to break up your graham crackers to make crumbs, place the graham cracker sheets into a Ziplock bag, and with a rolling pin carefully hit the graham crackers until they become crumbs. Combine the graham cracker crumbs, granulated sugar, and melted butter in a medium-sized bowl and stir until well combined.
- Scoop the graham cracker crumb mixture into the prepared 9-inch springform pan and firmly press it into the bottom of the pan, using the bottom part of a glass cup, or your hand. Transfer to the refrigerator to chill while you prepare the filling.
Cheesecake Filling:
- To a large mixing bowl, add your softened cream cheese, beat using a handheld mixer for 1-2 minutes, or until smooth. Slowly add in the powdered sugar until fully combined. Add in the lemon juice and vanilla extract, mix until fully combined. Scrape the sides of the bowl to be sure all the ingredients get fully incorporated. Set aside.
- Add the heavy whipping cream into a separate mixing bowl, using a handheld mixer, mix on low-medium speed for 30 seconds to 1 minute then increase the speed to medium-high and continue mixing until stiff peaks form.
- Gently fold 1/3 of the whipped cream into the cream cheese mixture with a spatula, until combined, then fold in the remaining whipped cream in until it is all fully combined.
- Remove the springform pan with the crust from the refrigerator and scoop the filling on top of the crust. Spread the filling into an even layer, smoothing out the top.
- Cover tightly with plastic wrap and place onto a flat surface in the refrigerator to chill for at least 6 hours.
- When you are ready to serve, carefully slice a knife around the inside of the springform pan, if needed, release the springform pan, then slice, add any toppings you like, and enjoy!
Notes
- Optional Toppings: Fresh Strawberries, Caramel Sauce, Chocolate Sauce, Berry Sauce, Berries, Sprinkles, etc.
- Be sure to use full-fat cream cheese for this recipe, as well as Brick Style Cream Cheese.
- If you don’t have a spring form pan, you can also use a 9-inch pie plate. You can press the graham cracker crust on the bottom of the pie pan, and up the sides of the dish as well.
- Leftover cheesecake can be stored in an airtight container in the refrigerator for up to 4 days.